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Silken Apples and Raw Apple Cake Recipe

These apples are one of my favorite apples. They are sweet and crisp! One thing I've found is that folks that like tarter apples find that sweet apples lack flavor. If you're a tart apple eater - this one's not for you. There is nothing but pure sweetness in this fruit.

Approximate Ripening Date: September 3rd

Flavor: This sweet crisp apple doesn't have a hint of tartness. It is crispy and juicy when you bite through it's thin skin. It bruises very easily so be sure to handle these apples with care. They are also not a great keeper so enjoy them while they're in season - I know I will!

Baking: The silken bakes down a bit but not into complete mush. It browns quickly so if you want to maintain a whiter flesh be sure to add a splash of lemon juice. I actually really enjoyed it as an applesauce.

History: Honeygold x Sunrise cross developed in Summerland, British Columbia, Canada in 1999.

Featured Recipe:

Raw Apple Cake

by Diane Lapacek

1 cup brown sugar

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups flour

1 tsp baking soda

2 cups apple - chopped

1 cup milk

1/2 tsp salt

1 tsp cinnamon

1 cup coconut

1/3 cup margarine

1/2 cup nuts

2/3 cup brown sugar

Mix together first 4 ingredients. Add flour and baking soda. Add apples and mix well, then add milk, salt and cinnamon. Put into 9x13 pan. mix last 4 ingredients and sprinkle over batter. Bake at 350-degrees for 45 to 50 minutes. Serve with whipped cream or ice cream.

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